CREAMY CASHEW CHICKEN CURRY
Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h50m
Yield 8
Number Of Ingredients 20
Steps:
- Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
- Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
- Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
- Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
- Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
- Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g
CURRIED CASHEW DIP
Just blitz cashews, coconut and curry spices for an easy vegan dip that's perfect for any party table. Serve with chicken skewers or fluffy naan bread
Provided by Miriam Nice
Categories Snack
Time 5m
Number Of Ingredients 6
Steps:
- Tip all the ingredients, except the Bombay mix, into a food processor. Blend until smooth, then season to taste. If the mixture is too thick, add a little more lime juice or a splash of cold water.
- Spoon into a bowl and sprinkle over the Bombay mix before serving with chicken skewers, carrot sticks and naan bread.
Nutrition Facts : Calories 315 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
ROASTED CURRY CASHEWS RECIPE
This Roasted Curry Cashews recipe is so easy to make and you are going to love the delicious, addictive flavor of this snack! It is a great party appetizer!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Preheat your oven to 400 degrees Fahrenheit.
- Place cashews on a large baking sheet and arrange in a single layer. Roast 7 to 9 minutes, until slightly golden brown.
- Meanwhile, melt the coconut oil in a small saucepan over medium-low heat. Once melted, turn off the heat and stir in the spices.
- Place the roasted cashews in a large bowl. Pour the spiced coconut oil over the cashews and toss well to coat. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 173 kcal, Carbohydrate 9 g, Protein 5 g, Fat 14 g, SaturatedFat 4 g, Sodium 136 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g
CURRIED VEGETABLE DIP
The combination of curry powder and honey gives this dip a sweet, spicy flavor. It's a nice change from onion and ranch vegetable dips, and it's also good with chips for dipping.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-2/3 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 184 calories, Fat 19g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
CURRIED YELLOW SPLIT PEA AND CREAMY CASHEW DIP.
A rich and creamy side dish or snack, this dip is made with yellow split peas or cashews.
Provided by Kelly Roenicke
Categories Snack
Time 1h40m
Number Of Ingredients 9
Steps:
- Put the cashew pieces in a bowl with enough water to cover them. Soak for one hour.
- Meanwhile, pick over and rinse the yellow split peas. Put them in a pot with water and bring to a boil, then reduce heat to low. Cook until the peas are tender, about 35-40 minutes.
- Drain split peas and let cool.
- Drain the cashews and rinse. Place the cashews and the 1/8 cup water in the blender and blend on high until smooth. Add a bit more water if needed.
- Add the yellow split peas, almond milk, curry powder, garlic powder, sea salt, pepper, and paprika.
- Blend on high until smooth, pausing to scrape down the sides as needed. Add more almond milk if the dip is too thick.
- Serve with raw vegetables or pita bread or chips.
Nutrition Facts : Calories 209 kcal, Carbohydrate 25 g, Protein 11 g, Fat 7 g, SaturatedFat 1 g, Sodium 471 mg, Fiber 9 g, Sugar 3 g, ServingSize 1 serving
CURRIED CASHEW, PEAR, AND GRAPE SALAD
Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'
Provided by CHRISTYG
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
- Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
- In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
- In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
- In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g
CURRIED CASHEWS
These curried cashews are impossibly addictive--every time we made them in the Test Kitchen they disappeared in a flash. If you use salted cashews, omit the added salt.
Provided by EatingWell Test Kitchen
Categories Healthy Nut & Seed Recipes
Time 50m
Number Of Ingredients 4
Steps:
- Position racks in the upper and lower thirds of oven; preheat to 250 degrees F.
- Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
- Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 6.2 g, Fat 8.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 96.5 mg, Sugar 0.9 g
CURRIED CASHEWS
Nuts are a healthy satisfying snack, but a little goes a long way in the calorie department. Watch your portion size. A quarter-cup serving is about 20 whole cashews.
Provided by Food Network Kitchen
Categories appetizer
Time 16m
Yield 8 (1/4 cup) servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
- Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature.
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